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    Home » Diet » Gluten Free Recipes

    Creamy Roasted Garlic and Tomato Quinoa Penne

    5 from 2 votes
    Posted March 9, 2015 (last updated February 2, 2018) by Wendy Polisi

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    This post may contain affiliate links. All opinions are my own.

    Jump to Recipe Print Recipe

    This Creamy Roasted Garlic and Tomato Quinoa Penne is a healthier pasta dish you can feel good about serving your family.  

    Creamy Roasted Garlic and Tomato Quinoa Penne- WendyPolisi.com This is the third recipe in the quinoa cream series and I know what some of you are going to say about it.

    Wait! A recipe that I have to make TWO other recipes first???!!

    Creamy Roasted Garlic and Tomato Quinoa Penne
    On the surface, I agree. But what I'm really trying to show you is that you can make one big batch of quinoa cream, turn it into soup and then the third night have a delicious pasta that comes together in less than 10 minutes.

    Of course, you could make a pasta like this without the soup. In fact, here is a quick guide for those of you who want to enjoy a very similar dish without making soup or quinoa cream. (Adapted from my first cookbook.)

     

    8 ounces quinoa penne (or pasta of choice)
    1 cup frozen baby peas, thawed
    Olive oil spray
    2 teaspoons minced garlic
    1 ½ cups prepared organic creamy tomato soup
    ¼ cup Greek yogurt or non-dairy plain yogurt
    1 tablespoon milk of choice
    1 tablespoon white wine (optional)
    ½ teaspoon sea salt
    ¼ teaspoon fresh ground black pepper
    ¼ teaspoon cayenne pepper
    4 ounces seasoned goat cheese, divided
    2 tablespoons walnuts, toasted

    Cook pasta according to package directions, adding in peas the last three minutes of cooking.

    Spray a saucepan with olive oil and heat to medium. Add garlic and cute for 30 seconds, stirring constantly. Add soup, yogurt, milk and wine and bring to a simmer. Add salt, pepper, cayenne pepper and stir to combine. Reduce heat to medium low and cook for 3 to 5 minutes.

    Stir in goat cheese and cook until melted. Take sauce with pasta and peas. Top with remaining goat cheese and walnuts and serve warm.
    Creamy Roasted Garlic and Tomato Quinoa Penne
    A couple of notes: if you make my soup, use the recipe above but feel free to add in the walnuts if you desire. Don't, however, use the yogurt. Prepared tomato soup is thin and needs thickening to coat pasta. My soup recipe doesn't.

    Creamy Roasted Garlic and Tomato Quinoa Penne

    If You Like This Creamy Roasted Garlic and Tomato Quinoa Penne You May Also Like:

    • Vegan Black Bean Soup
    • Kid Friendly Quinoa Fritters
    • Cajun Quinoa Pilaf
    Print Recipe
    5 from 2 votes

    Creamy Roasted Garlic and Tomato Quinoa Penne

    This Creamy Roasted Garlic and Tomato Quinoa Penne is a healthier pasta dish you can feel good about serving your family.  
    Prep Time10 mins
    Cook Time15 mins
    Total Time25 mins
    Course: Main Course
    Cuisine: Italian
    Servings: 6
    Calories: 205kcal
    Author: Wendy Polisi

    Ingredients

    • 8 ounces quinoa penne or pasta of choice
    • 1 cups baby peas thawed
    • Olive Oil Spray
    • 2 cloves garlic minced
    • 2 cups Creamy Garlic Tomato Soup
    • 4 ounces seasoned goat cheese optional (for vegan alternative topping with nut cheese or walnuts would be nice)
    US Customary - Metric

    Instructions

    • Cook pasta according to package directions, adding in peas the last two minutes of cooking. (If using Ancient Harvest Penne I recommend no more than 7 minutes.)
    • Meanwhile, spray a medium saucepan with oil and heat to medium. Add garlic and cook for 30 seconds. Add soup and heat until warm. Reduce heat to low and add goat cheese. Stir until melted.
    • Drain pasta and reserve ½ cup of water. Add pasta to sauce and use water to thin as desired. Serve immediately.

    Notes

    Vegan option is available.

    Nutrition

    Calories: 205kcal | Carbohydrates: 34g | Protein: 7g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 8mg | Sodium: 70mg | Potassium: 58mg | Fiber: 1g | Sugar: 1g | Vitamin A: 380IU | Vitamin C: 10mg | Calcium: 34mg | Iron: 0.7mg
    Roasted Garlic & Tomato Quinoa Penne with Quinoa Cream

    Filed Under:

    Gluten Free RecipesMain Dish RecipesPasta RecipesQuinoa RecipesVegetarian Recipes

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    About Wendy Polisi

    Hi, I’m Wendy! I’m a cook, 5 time cookbook author, blogger, natural health enthusiast…and most importantly a mom. My boys are 16 & 17 and my late life princess is 9.

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      Rating




    1. Maya

      May 15, 2016 at 10:23 pm

      Hey Wendy, this looks great! How many does this serve?

      Reply
      • Wendy Polisi

        May 16, 2016 at 11:52 pm

        Hi Maya - Between 4- 6 depending if you are serving anything with it (like a salad) and how big of eaters you have.

        Reply
    2. Shannon Graham

      February 05, 2018 at 9:16 pm

      5 stars
      I don't thin k I have seen a more delicious penne recipe!

      Reply

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